Category: Pastries and Pies

I had some left over apples and filo in my kitchen so it was obvious it had to be little apple parcels. These were so tasty and so quick to cook using my little crisper plate……..oh did I tell you how much I love this little crisper? lol!

Makes 4

2 Granny smith apples – chopped into small chunks

3 sheets of filo pastry

1 beaten egg for wash

small handful of raisins

70g light brown caster sugar

2 tsp ground cinnamon

Fry oil – light

2 tbsps Icing sugar to finish

Spray a fry pan with oil on a medium heat

Gently fry the apple, sugar, cinnamon and raisins until just caramalised (about 8-10 mins) Remove and allow to cool.

Lay your first sheet of filo on a worktop and brush with the egg wash, then take your 2nd sheet and lay onto, brush with egg wash, and then your 3rd sheet as above. Then cut vertically into 4 sections.

Preheat your crisper plate for 3 minutes on dynamic crisp setting

Once cooked, remove from plate and allow to cool slightly. Sieve some icing sugar over the parcels and serve. These are lovely with ice cream, whipped cream or even caramel sauce. oh so yummy!

Oh yes, its that time of year when the apple, cinnamon and warm comfort food come out. Thought I’d try a warming pastry using my little crisper, amazing, this would normally take about 40 minutes in an traditional oven, but on the crisper……just 16 minutes…YES! 16 minutes. Amazing.

Makes 6-8 servings

1 pre rolled puff pastry (all butter)

3-4 apples

1 orange (peel only)

50g walnuts – chopped

50g pine nuts – chopped

1 tsp cinnamon powder

50g sultanas

50ml dark rum

50g light brown sugar

100g breadcrumbs

1 egg and 50ml milk for brushing

Icing sugar for decoration

Soak the sultanas in the rum (preferably overnight or at least 4 hours)

Peel and slice the apple, then mix them with the walnuts, pine nuts, sugar, cinnamon and orange peel, mix well.

Add in the sultanas and breadcrumbs to the apple mixture and mix

Roll out the pastry

Pour the apple mixture onto the pastry then roll up lengthwise. Seal with egg and milk and press with either finger or fork to seal.

Preheat the Crisper Plate for 3 minutes on Dynamic Crisp setting, remove from oven and gently place the apple roll onto he plate. Brush the roll with Egg wash mixture and make a few small cuts on top of pastry to allow steam out.

Bake on the Crisper setting for about 16 mins, if you feel it is browning too quickly cover the top with some baking sheet.

Inspired by Scottish Foods and a visit to a food festival recently I decided to try these little rolls myself. So yummy!

Makes about 10 mini rolls

200g Stornoway Black Pudding

200g Haggis

2 x Granny Smith apples

1 shop bought ready rolled puff pastry (saves so much time)

Tomato or Brown sauce (whichever is your preference)

1 egg for wash

Salt & pepper to taste

Cook the black pudding and haggis as per instructions, about 4 minutes on each side.

Meanwhile peel off skin from apple and core, chop into small chunks. Caramelise the apple in a fry pan for about 15-20 mins.

Roll out pastry and cut length ways once

Once haggis and pudding are cooked, place in a bowl and mash up with apple and seasoning

Spread the pastry with your choice of sauce about 3 tbsp each length then fill the centre of each length with the pudding mixture

Brush the egg wash around the edges of the pastry then roll up the pastry and seal the edges. Use a knife of fork to seal gently.

You can now cut into the size you desire

I used my magic little Crisper plate to bake these but you can of course bake in a preheat oven of 190 deg for about 20 minutes. Using the crisper, preheat for 2 minutes on dynamic crisp setting. Bake on crisper for 8 minutes.

I love quiche and with this little magic crisper plate of mine I just had to give it a try. Amazing results in just 16 minutes with a lovely crusty bottom. I also got my creativity on and designed little patterns with the vegetables…….I just love playing around with food…lol!

Oh it’s that time of the year where cinnamon is a staple ingredient in your household and no better way to use it than to make cinnamon glazed swirls……oh so yummy!

For the swirls:-

1 puff pastry sheet

spoonful of butter melted

3 tbsp caster sugar

3 tbsp brown sugar

1 tbsp cinnamon

For the Glaze:-

1/2 cup icing sugar

1/2 tsp vanilla essence

10ml milk

Pre-heat oven to 190deg

Roll out pastry sheet, brush with butter then sprinkle sugars and cinnamon evenly over pastry sheet

Carefully start to roll the pastry up not too tight but not too loose

Using a sharp knife, slice the roll into 6 or 7 sections evenly.

Grease a baking tin or tray and place the swirls upright leaving a little space between each to allow for expansion of pastry.

Bake for approx 20-25 mins until golden brown

Meanwhile to make the glaze, mix the milk and vanilla essence with the icing sugar until you have a thick but not too thick consistencey, if too runny just keep adding more icing sugar. Using a spoon drizzle over swirls once removed from oven, allow to harden and serve……oh so yummy!